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COOKBOOK: Mag Recipe

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I loved these macarons! They were just perfect! Not too sweet as they can sometimes be and certainly lots of flavour with that raspberry and white chocolate ganache. Making macarons by hand can be challenging but also very rewarding! Give it a go!

There wasn’t anyone who didn’t love them!





Icing sugar , 2 cups firmly packed

Almond meal, 1 1/2 cups firmly packed

4 egg whites

1/3 cup sugar

pink food colouring


1/4 cup cream

150g chopped white chocolate

1/2 cup raspberries

Pre heat oven to a low 150C

Line to oven tray with baking paper.

In a large bowl sift almond meal and icing sugar together.

In a medium bowl beat egg whites until soft peaks form. This can be done with a hand held mixer or large mixer. Gradually add sugar, beating between additions until sugar dissolves.

Using a large metal spoon, careful fold in the icing sugar mixture. Add food colouring. ( a couple of drops at a time until you have the correct intense of colour)

Transfer mixture into large piping bag fitted with a 2cm plain nozzle. Holding the tip approx 2cm above the tray, pipe right down to create a 4cm circle, 2-3 cms apart. When tray has been covered, lightly tap it down to settle the circles. Set aside for half hour. This will allow the macarons to form a shell on the top and make it easier to bake. Bake in low heat (150C) for approx 15-20mins. Cool on trays.


Puree the raspberries

Meanwhile, in a saucepan, bring cream to boiling point. Remove from heat. Add chocolate and stir until smooth. Add pureed raspberries and combine.

Chill ganache until a spreadable consistency. Sandwich macarons with ganache.

PLEASE NOTE: Set macarons aside in a dry cool place to allow the outer skin to develop. This prevents crackling and allows them to maintain their shape during baking.

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